How to Bake Cake at 180 Degrees Effectively for Perfect Results Every Time

Baking a cake at 180 degrees Celsius is a classic move for home bakers. It’s a reliable temperature that usually gives you even cooking and a nice texture.

Go ahead and preheat your oven to 180 degrees, then bake your cake for however long your recipe says—most cakes need about 25 to 30 minutes. At this temp, the cake rises well and doesn’t burn or dry out.

Most regular and fan ovens handle 180 degrees just fine, so it’s kind of the standard for home baking. If you tweak the temperature, you might end up with a cake that’s uneven or takes forever to finish.

Nail this temperature, and you’ll usually get a moist cake with a tender crumb. That’s really what most of us want, right?

Once you feel confident baking at 180 degrees, you can start experimenting with other tweaks depending on your oven or the type of cake you want. If you want more info about baking at 180° and timing, check this baking guide.

Step-by-Step Guide to Baking Cake at 180 Degrees

Baking a cake at 180 degrees Celsius takes a bit of prep and some attention to timing. You’ll want the right ingredients, solid mixing technique, and an oven you trust.

Essential Ingredients and Equipment

Grab the basics: flour, sugar, eggs, baking powder, butter or oil, milk, and maybe some vanilla. Double-check that your baking powder hasn’t expired—it really matters for a good rise.

You’ll also need a mixing bowl, a whisk or mixer, a cake tin (20cm is a good starting point), and measuring cups or spoons. Don’t forget to grease your cake tin with butter or oil so the cake doesn’t stick.

Room temperature ingredients just make everything easier. The batter comes together smoother, and the cake bakes more evenly.

Preparing the Cake Batter

Mix your dry stuff—flour, baking powder, and a pinch of salt—in one bowl.

In a separate bowl, beat the sugar and butter together until it’s creamy. Add the eggs one at a time, mixing after each.

Slowly add the dry mix, alternating with milk, so the batter stays smooth but not too thin. Toss in your vanilla or other flavors at the end.

Try not to over-mix. If you do, the cake might turn out dense or a bit tough.

Oven Preheating and Temperature Control

Turn your oven on and let it preheat to 180 degrees Celsius before you even think about putting the cake in. This step really does make a difference.

If you have an oven thermometer, use it. Sometimes ovens just aren’t as accurate as we’d like.

Set the cake tin on the middle rack. That’s usually the sweet spot for even heat.

Most cakes bake in about 25 to 30 minutes at this temperature. Stick a toothpick in the center—when it comes out clean or with just a few crumbs, you’re good.

If the top starts getting too dark but the inside still needs time, lay a piece of foil over the cake. That’ll keep it from burning.

Want more tips on temperature and timing? Take a look at this baking temperatures guide.

Tips and Troubleshooting for Baking at 180 Degrees

Baking at 180 degrees Celsius means you have to pay attention to how heat moves around your cake. The right settings and timing help you avoid a raw center or dry edges.

Ensuring Even Baking

Place your cake in the center of the oven rack. That’s where heat wraps around the cake most evenly.

Try not to open the oven door a lot. Every time you peek, the temperature drops, and the cake might not bake right.

Make sure your oven’s really at 180 degrees before you put the cake in. Ovens can be sneaky and run hotter or cooler than you think.

If your oven has a fan (convection), it might dry out the cake or brown the edges too fast. Unless your recipe says to use it, just turn the fan off.

Common Mistakes to Avoid

Don’t crank up the oven above 180 degrees unless your recipe says to. High heat just burns the edges and leaves the middle raw—nobody wants that.

Grab the right size pan for your cake. If it’s too big, the cake turns out thin and dries up way too fast.

On the flip side, a pan that’s too small makes the cake dense and sometimes leaves parts uncooked. That’s always disappointing.

Keep your cake away from the oven walls. If it’s too close, you’ll get weird hot spots and over-crisped edges.

Give it some breathing room so the hot air can actually do its job.

Don’t just trust the timer in your recipe. Stick a toothpick or cake tester in the center—if it comes out clean or with just a few crumbs, you’re good.

If you see wet batter, it needs more time.

If you want more details on oven temps, check out cooking oven temperature advice.